Show:
Food Safety
Good Personal Hygiene
Time and Temperature
Cross Contamination
Cleaning & Sanitizing
100
The three types of hazards that make food unsafe.
What are biological, physical and chemical.
100
Pathogens favorite temperature danger zone is:
What is between 41 degrees and 135 degrees
100
Before Use, a Thermometer must be
What is washed, rinsed and sanitized
100
The transfer of pathogens from one surface to another
What is Cross-Contamination
100
Surfaces that touch food must be
What is cleaned and sanitized
200
Bacteria, viruses, parasites and fungi that can't be seen, tasted, or smelled can cause illness are known as.
What are pathogens
200
Foodhandlers must tell their managers when they have which symptoms?
What is Diarrhea
200
The thickest part of food
What is where a food handler should check the temperature of food.
200
A food handler can not find the ice scoop, he/she should
What is find the ice scoop and use it to scoop the ice.
200
Cleaning and sanitizing food-contact surfaces helps to reduce.
What are pathogens on the surfaces to safe levels.
300
Washing dishes in hot water and then putting them away with the clean dishes is an example of.
What is Poor Cleaning and Sanitizing
300
Hand antiseptic should be used
What is after handwashing
300
41 Degrees or lower
What is how cold, cold food must be kept
300
The cleaning towel should be stored
What is in sanitizing solution
300
Sanitizer and whole melons stored in the walk-in refrigerator
What should not be stored together in the walk-in refrigerator.
400
Washing hands and changing gloves after preparing hamburgers and before chopping lettuce is an example of:
What is Practicing Good Personal Hygiene
400
The only jewelry that foodhandlers can wear while working
What is a plain metal ring
400
41 - 135 degrees
What is The Temperature Danger Zone
400
Set the pan of strawberries aside and ask the manager what to do
What is what should be done if you suspect that juice from raw ground beef has dripped into a pan of whole strawberries.
400
A test kit to make sure the sanitizer is the right strength
What is what a dishwasher should use to make sure a sanitizer will work well.
500
A food handler who was called away while preparing a bowl of fruit put the bowl of fruit in the cooler; this is an example of:
What is controlling time and temperature
500
A food handler does not have time to get a clean apron before the shift starts. The food handler should...
What is Ask the manager for a clean apron
500
Do not use the fish and tell the manager
What is, food labeled "Fish: Use by today" that was found in the cooler
500
Eggs, peanuts, tree nuts, fish, shellfish, wheat, dairy and soy.
What are the 8 most common food allergens that make up 90% of all food allergies.
500
Dropping that look like grains of black pepper
What are signs of cockroaches.